Step 1

Preheat oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray or liners; set aside.

Step 2

Whisk together flour, baking powder, baking soda, and salt; set aside. In a large bowl, use a handheld mixer to beat together the sugar, butter, and ricotta until light and fluffy, about 3 minutes. Add in the egg, lemon juice and zest, and mix to combine. Pour in the dry ingredients and mix until batter is just combined.

Step 3

Pour the blueberries into the batter and use a rubber spatula mix them into the batter (the batter will be thick).

Step 4

Scoop the batter into the muffin tins. Place on center rack in preheated oven and bake just until a toothpick inserted in the muffin comes out clean; about 23-25 minutes. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.